Ingredients

The following ingredients have 6 Servings
  • 4 medium sweet potatoes (peeled, washed and cut into quarters)
  • 6 boneless skinless chicken thighs ((about 2 pounds))
  • 1 1/2 cups orange marmalade
  • 1/2 cup chicken broth
  • 2 teaspoons minced garlic
  • Salt and pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cool water

Instruction

  • Wash, peel and cut the sweet potatoes into quarters than place them in a single layer in the bottom of a 7 quart slow cooker or use the Crock Pot Casserole slow cooker like I have.
  • Season the sweet potatoes with salt and pepper.
  • Place the boneless chicken thighs on top of the sweet potatoes in a single layer and salt and pepper them.
  • In a small bowl or a spouted measuring cup mix the orange marmalade, chicken broth and minced garlic. Mix well and pour over the top of the sweet potatoes and chicken in the crock pot.
  • Cover the slow cooker and cook on high for 3-4 hours or low for 5-6 hours. Cooking time will vary. Chicken is done when the internal temperature of the thickest piece has reached 165 Fahrenheit on a meat thermometer.
  • When the chicken thighs are done cooking transfer the chicken and sweet potatoes from the slower to a serving platter.
  • Carefully using kitchen mitts lift the hot slow cooker crock from the base and pour the pan drippings into a medium sauce pan and heat to boiling. Mix the cornstarch with the water and pour into the saucepan. Whisk and return to a boil whisking until thickened. Remove the sauce pan from the heat and pour the glaze over the chicken and sweet potatoes before serving.
  • Serve chicken and sweet potatoes over a bed of cooked white rice or cooked quinoa.